Heat 1 tablespoon of olive oil in a large non-stick sauté pan over medium-high heat. Cook the diced sweet potato until tender and then transfer it to a plate.
Add another tablespoon of olive oil to the pan and sauté the bell pepper, red onion, corn, and jalapeño until softened. Stir the sweet potato back into the mixture along with the beans, cumin, chili powder, salt, and pepper.
Reduce the heat to medium. Clean the sauté pan and place a tortilla inside.
Sprinkle cheese over half of the tortilla, add the vegetable mixture on top, and fold the tortilla in half.
Cook until the bottom is golden brown, then flip and cook the other side until golden and the cheese is melted.
Repeat with remaining tortillas and filling.
Serve warm with salsa, guacamole, and sour cream as dipping options.